No link.
Any cookware advertised on TV w/ some miraculous properties is likely to be of suspect quality at best.

There are lots of good choices that will do the job and last for decades but no one material or composite of materials is ideal for each task in the kitchen.

I have enameled cast iron dutch ovens for long slow brazes, tri-ply stainless steel for most stove-top cooking (including induction), AL non-stick skillet for eggs and one copper/SS lined skillet just because. A motley but effective set of tools.
Never buy a "Set", just what you need w/ materials well matched for specific tasks and be sure to get lids.

A good set of cookware will be an investment, not a made-for-tv item. All-clad and higher end Calphalon would be a good place to start.

The buying guide above is pretty good. I have a tri-ply stainless/aluminum/stainless set of Calphalon which has been solid. A good quality pan will have the sandwiched metal run all the way up the sides, not just a disk on the bottom.

I got my set discounted when a Marshall Field's store was closing. I think Macy's is closing 40 some stores nation-wide, perhaps one is nearby.

No comment on those pans, but ceramic coatings are growing in market share and slowly supplanting PTFE based coatings. Good quality ceramic coated pans seem to work well, However, I've going back to polished stainless steel as I replace the fleet.

A woman I work with bought one of the sets that come with the deep square frying pan. She says the non-stick of good but requires a little cooking spray but doesn't distribute heat well on her glass top range. I was going to request a set as a Christmas gift from my aunt but didn't due to the reports from my co-worked.

On a tangent. My aunt bought us a NuWave oven I guess Christmas of 2014 and it's been wonderful. It's something I do recommend often. It's great for cooking completely frozen meats straight out of the freezer. Line the catch pan with aluminum foil and spray to grate with some Pam for an easy and quick clean up. After 2 years I still use it for half the meals I cook.

Quality thick copper, stainless lined with cast iron handle pans are expensive and aren’t sold in 30/60 second U.S. tv ads. Thick copper allows for the even transmission of heat extremely well and can react quickly to heat changes, which is why experienced chefs seek them for precise control of even heating in and around a pans content. Mauviel makes good ones available in the U.S. ….which are expensive and will last decades. I have some old French hand hammered ones from my grandmother, which I still use.

We recently made a change from "good" non-stick pans to "good" stainless steel. We found out that gluten can stick in the minute scratches on teflon/coated pans and won't with stainless...so eliminate one more possibility making the SO sick.....
With that said. Our previous Calphalon pans were ok, so we decided to step up within their line to get some good Stainless ones. We immediately learned a few things about these versus coated pans.

One, get some good cooking spray. I don't care what bull**** you read about using a thin coating of oil and letting the pan be hot. If you don't wipe the pan and use cooking spray every single egg, you will be scrubbing the heck out of a pan.

Two, see above and make sure that for ANYTHING you cook in the pan, to have it (the pan) hot, FIRST. It's STILL going to stick like hell, but if you put it in cold you will need a chisel to get it out.

Three, be ready to pre wash the pan every single time you cook in it. If you cook sausage and then want eggs, be prepared to "hot wash" the pan first.

Four, buy a non stick pan to do your pancakes and scrambled eggs in, as frankly, it isn't going to do anything but make a burnt, stuck mess of those items.

Five, get some vinegar and a scrub pad. Use of the stainless pans will leave a mineral residue behind and stain your "stainless" pan.

Everything I have read indicates that copper is the exact same EXCEPT that it scratches easily, and holds gluten (if that's of concern to you)

We recently made a change from "good" non-stick pans to "good" stainless steel. We found out that gluten can stick in the minute scratches on teflon/coated pans and won't with stainless...so eliminate one more possibility making the SO sick.....
With that said. Our previous Calphalon pans were ok, so we decided to step up within their line to get some good Stainless ones. We immediately learned a few things about these versus coated pans.

One, get some good cooking spray. I don't care what bull**** you read about using a thin coating of oil and letting the pan be hot. If you don't wipe the pan and use cooking spray every single egg, you will be scrubbing the heck out of a pan.

Two, see above and make sure that for ANYTHING you cook in the pan, to have it (the pan) hot, FIRST. It's STILL going to stick like hell, but if you put it in cold you will need a chisel to get it out.

Three, be ready to pre wash the pan every single time you cook in it. If you cook sausage and then want eggs, be prepared to "hot wash" the pan first.

Four, buy a non stick pan to do your pancakes and scrambled eggs in, as frankly, it isn't going to do anything but make a burnt, stuck mess of those items.

Five, get some vinegar and a scrub pad. Use of the stainless pans will leave a mineral residue behind and stain your "stainless" pan.

Everything I have read indicates that copper is the exact same EXCEPT that it scratches easily, and holds gluten (if that's of concern to you)

Gee, I can cook those items in my old cast iron pan just fine... And it has been around long before anything "non stick."

BTW. I do agree with preheat... I can't think of one thing I put in a cold pan, other than either water or oil.

A friend is an accomplished pastry cook and uses traditional copper pans shaped for the requirements of precise temperature control working with chocolate and her other alchemical potions and for nothing else. Inherited from family, carefully handled & washed with all of the patina of decades of use they are the Rene' Herse of the kitchen.

I'm the holdout in my family with this, everyone else has gone to cast iron. I like it, but it's so freaking heavy and things still stick to it when I use them. I've got a small stainless steel pan I use for some grilling and it works great, but I'd like to get something for eggs when I make them that doesn't involve some complicated ritual to prepare and then keep clean. Or maybe I should just switch to hard boiled eggs....